# Components:
→ Cake
01 - 3 cups all-purpose flour
02 - 2 1/2 cups granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 cups unsalted butter, softened
06 - 1 cup whole milk, room temperature
07 - 1/2 cup sour cream, room temperature
08 - 5 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
→ Buttercream Frosting
10 - 1 1/2 cups unsalted butter, room temperature
11 - 6 cups powdered sugar, sifted
12 - 1/3 cup whole milk or heavy cream
13 - 2 teaspoons vanilla extract
14 - Pinch of salt
→ Gold Drip
15 - 1 cup white chocolate chips
16 - 1/3 cup heavy cream
17 - Edible gold luster dust
18 - 1 teaspoon vodka or clear extract
→ Decoration
19 - Fondant or chocolate mortarboard topper
20 - Gold sprinkles (optional)
# Method:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet pan with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - Using a stand mixer, cream unsalted butter with granulated sugar on medium speed until pale and fluffy.
04 - Add eggs one at a time to the creamed butter mixture, beating well after each addition. Blend in vanilla extract.
05 - Alternate additions of the flour blend and the combination of milk and sour cream to the batter, starting and finishing with flour. Mix until just combined.
06 - Transfer batter into the prepared pan and level the surface. Bake for 30 to 35 minutes or until a toothpick tests clean in the center.
07 - Let cake cool in the pan on a wire rack to room temperature before frosting.
08 - Beat softened butter until smooth. Gradually add powdered sugar, vanilla, and salt. Slowly mix in milk or cream to reach a spreadable consistency.
09 - Spread buttercream evenly across the cooled cake, covering both surface and sides with an offset spatula.
10 - Heat heavy cream just to steaming, then pour over white chocolate chips. Let sit for 2 minutes, stir to blend, and cool until slightly thickened.
11 - Using a piping bag or spoon, drip ganache along the edges of the cake. Allow to set at room temperature.
12 - Mix edible gold luster dust with vodka or clear extract. Brush onto ganache drips for metallic effect using a food-safe brush.
13 - Place mortarboard topper at the center. Add gold sprinkles for festive touch if desired.
